Filtering by Tag: SousVide Supreme

Look at that fried chicken sandwich...LOOK AT IT!!! At the time of making this sandwich I was ticked off, because the Steelers were looking like absolutely garbage and whenever that happens I get angry. Then I took a bite of this incredible chicken sandwich and the Steelers started to absolutely kill it and of course defeated the Denver Broncos....IT WAS A CHRISTMAS MIRACLE!!

I tell you what though, I hate frying food because 1) I don't have an actual deep fryer 2) it's messy and 3) I always seem to screw it up! It's difficult without a reliable deep fryer because you have to be constantly monitoring the temperature and adjusting. So why am I deep frying if I hate it so much? Because once again Sous Vide makes life sooo much easier. Why this recipe works: I cooked the chicken thighs to perfection using sous vide, I also bagged the chicken thighs with some pickle juice which brined the chicken while it cooked. Then after I cooked the chicken, I dredged in buttermilk and flour and fried at a very high temperature for only a minute or two obtaining a perfect crust. What is also fantastic about this method is since it isn't cooking in the oil as much, you get a much healthier fried chicken because it doesn't soak up nearly as much oil.

I understand your trepidation to buying device to cook sous vide, totally get it. Nobody wants another piece of equipment hogging up precious cabinet space. But, I promise you, this is something that needs the space. I use my immersion circulators on a regular basis and are one of my most prized pieces of kitchen gear. Yes they cost money, some more than others, but in my mind they are worth the investment. These three sous vide cooking devices are my favorite, so click on the pictures below which will take you to my amazon associate page.

Place chicken thighs into a sous vide bag (or freezer ziplock bag) and add in some pickle juice, enough to cover while cooking. Cook thighs for 3 hours

In a small bowl, mix together the grated garlic clove, 1/2 cup mayonnaise, Frank's Red Hot, and Ancho Chili Powder. Mix to combine

In a medium mixing bowl toss the onion, jalapeno, and dole classic cole slaw mix. Then in a small bowl mix together the 3/4 cup mayonnaise, 1/4 cup dill pickle juice, onion power, and season with salt and pepper. Add the cole slaw dressing to the cole slaw mix and stir to combine. Refrigerate until ready to make sandwiches.

Heat fry oil (I used canola) to about 400°F/205°C

Remove chicken from the sous vide bag and pat dry with a paper towel. Set up your breading station: Mix together the flour and fried chicken seasoning in a bowl. Add buttermilk to a second bowl and add a healthy spoonful of sriracha (optional) to the buttermilk. Dredge each piece through flour mix, then through sriracha-buttermilk, then a second time through the flour mix. Repeat process with other thighs.

Working in batches, fry the chicken pieces in the oil until they are golden brown, about 1-2 minutes. After frying is complete, build your sandwich with the Hot Pepper Mayo, Fried Chicken, Coleslaw and pickles.

Ahhhh the chicken breast, so simple, yet so easy to completely ruin. You might be looking at this chicken breast and be asking "What's the big deal? It's just a chicken breast with some salt and pepper." Yet, you'd be looking at the most perfectly cooked, juicy, and unadulterated chicken breast ever. How? You may be asking...sous vide my friends...sous vide! "But, Eric, doesn't sous vide require expensive, specialty equipment?" Well that question is partially correct, buying an immersion circulator or water bath does make this cooking process a lot less hands on. But, really, you can cook sous vide with a pot of water, a heat source (preferably one you can control), and a thermometer.

A few years ago, cooking sous vide at home was unheard of. Your statement before was absolutely true, buying an immersion circulator cost thousands of dollars. But, luckily for us, sous vide has become increasingly more popular and lots of home applications have been created that are by far more economical. Some of the best on the market are by Polyscience, Anova, and Sous Vide Supreme, all of these are fantastic and I highly recommend all of them. Now, go out and pick up one of these awesome devices and then get your butt back here to try out some of my awesome sous vide recipes!

Sous Vide Chicken Breast Recipe:

In a medium bowl whisk together 2 quarts of cold water, 1/3 cup kosher salt, and 1/4 cup sugar. Pound the chicken breasts thin and add them to the brine. Place in refrigerator and let brine for 30 min.

Heat your immersion circulator or water oven to 65°C or 149°F

Remove chicken from brine and pat dry. Place chicken in a bag with a few pads of butter and either vacuum seal or remove the air using the water displacement method (How-to video below).

Place in water bath and let cook for at least 1 hour but no more than 2 hours.

Remove from bag and pat completely dry with paper towels. Season both sides with salt and pepper.

WHOOP-DEE-DOO!!!! I'm Done...I'm Done...I'm Doonnneeeee!!! I just finished my last final and I graduate on Saturday! *Huge sigh of relief* I'm so excited cause now I can move on to the next chapter of my life...start my career and hopefully keep growing my little interweb site here. Which means, getting back to my former self and post here on a more regular basis, as well as, network with all you fine people that visit! So what do we have going on this week?

I love compound butters, especially for steak. It is a butter that has been flavored by blending together various ingredients such as fresh herbs, shallots, minced garlic, chili powder, pepper flakes, grated citrus zest, or any array of spices. The butter is typically softened, cut in half lengthwise, each half is then rolled into a mixture of selected flavorings, and each half is then left in a cylinder or log shape. Each log is then chilled or frozen to harden, so it can be sliced easily and served for a spreading or topping on foods. It is commonly used as a condiment, as an addition to sauces, to baste meats and vegetables as they are grilled or broiled, and as a flavored topping for chops, steaks or seafood.

In my case I added roasted garlic, rosemary, some Worcestershire sauce, and dry mustard. I love just slicing a round of it and placing it on top of a cooked steak. I usually hit it with a blow torch just to get it to start melting. You can also add it to a pan to baste a piece of meat. Either way you use it, it adds a very unique and flavorful component to any dish. So why not experiment for the holidays and make some sweet compound butters!